Unripe plum jam. Plum jam with cocoa

The beginning of autumn is the time when tasty and aromatic plums ripen. IN fresh The fruits don't last that long, but they make amazing jam. This product is not only tasty, but also healthy. Plum contains a lot of rutin, which maintains vascular tone. Its fruits have a laxative effect, and the minerals it contains help improve metabolic processes, quickly get rid of stress and recover from a cold. It is better if the jam is seedless; eating it this way is much more pleasant.

For cooking plum jam seedless fruits should be ripe, fleshy, but not too soft. First, you need to sort out the plums and discard wormy, dented, and rotten specimens. Next, selected fruits are washed in a colander under the tap and the remaining stalks are torn off. Each cream must be cut into two parts and the pit removed.

Now you can start making the aromatic jam. You will also definitely need granulated sugar. The remaining ingredients are selected according to the recipe. Containers and lids must be sterilized. Glass jars It’s better to take a small volume - up to 500 g. It’s good if they are convex and curly. In such a jar it would be appropriate to serve the jam to the table without transferring it to another container.

The best seedless plum jam recipes

There are a great many recipes for plum jam. You can do it on a quick fix without spending a lot of time using simplified technology. If you want to surprise your guests in the future delicious dessert, unusual ingredients are added. Try making several types of seedless plum jam at once; one of them will definitely become your favorite.

Since the jam takes five minutes to prepare minimal amount time, nylon covers won’t fit, you need to use metal ones, maybe screw ones. The list of ingredients for this recipe is very concise. You will need:

1 kg plums;
1 kg sugar.

The prepared plum halves are placed in a deep bowl and covered with granulated sugar. Gently mix the ingredients so that the sugar is evenly distributed. Now the plums must stand so that the juice is released from them and the sand melts. This process will take several hours depending on the juiciness of the fruit and the air temperature in the house.

When the plums will literally float in own juice, you can start cooking for five minutes. Transfer the contents of the bowl into a saucepan and place on low heat. Soon a rich foam will begin to form, which needs to be skimmed off. From the moment of boiling, the jam should be cooked for 10 minutes, it should be stirred during the cooking process. After this time, the delicacy is poured into jars, covered with lids, turned over and wrapped.

On a note! The advantages of this recipe include the speed and ease of preparation. The plum slices remain intact in the jar, and the syrup acquires a rich ruby color. In addition, this jam retains maximum benefits.

Pitted plum jam: video

The multicooker has become an indispensable assistant for many housewives today. This household appliance is also good because you can cook a very wide range of dishes in it. A multicooker is also useful when you need to make pitted plum jam.

It is enough to put the ingredients in the bowl and after a specified time the product will be ready. This recipe will especially help those who are watching their weight and trying to eat less sweets. To make jam in a slow cooker, you will need half the amount of granulated sugar as according to the classic recipe. This method is also ideal for inexperienced housewives - the multicooker will do everything for you.

Before making jam you should prepare:

1 kg plums;
0.5 kg sugar.

The washed and prepared berries are sprinkled with sand and left to release the juice. If the plum tastes sour, you can add 1 more cup of granulated sugar. You don't have to wait long. As soon as the berries begin to release juice, place them in the multicooker bowl, stir with a wooden spatula and leave to cook. To prevent your jam from turning into jam, it is better not to close the lid.

On the control panel, select the “quenching” mode and set the timer for 20 minutes. When the specified time has passed, the jam needs to be mixed and cooked for another 20-30 minutes (the exact amount of time depends on the characteristics of the multicooker). Ready dessert leave in the same bowl where the cooking took place for 4-5 hours under the lid.

Advice! If you need more thick syrup, can be added to jam food gelatin, previously dissolved in a small amount of warm water.

The workpiece rolled into sterilized jars can be stored at room temperature. If you plan to eat the treat in the near future, cover it parchment paper and put it in the refrigerator.

Plum jam in a slow cooker: video

Although the recipe initially suggests using walnuts, you can replace them with hazelnuts or use assorted nuts. There must be plums durum varieties and not overripe, otherwise instead of the intended dessert you will end up with fruit and nut paste. To prepare you will need:

2 kg plums;
1.8 kg sugar;
200 g peeled nuts.

According to the recipe, it is recommended not only to divide the plums in half, but also to cut them into cubes. If the berries are small, it is permissible to leave them in halves. Nuts need to be soaked for 30 minutes in cool water. Some people prepare this jam in the form of stuffed plums. For this dessert, you need to finely chop the nuts with a knife.

On a note! You should not use a blender, otherwise the nut mass will turn into porridge.

It is better to cook jam in a pan with a thick bottom and walls, then there will be a greater chance that it will not burn. The berries are placed in a bowl and allowed to boil a little, after which granulated sugar is added.

Next, cook the dessert over low heat for 40 minutes, stirring constantly, and then add the prepared nuts to the pan. As soon as the mixture boils, turn down the heat again and continue cooking for another 20 minutes, remembering to stir. The finished dessert is immediately poured into sterilized jars and closed with metal lids. There is no need to turn the container over.

Advice! A cinnamon stick can add an additional flavor to this jam. It should be placed in the pan shortly before the end of cooking.

Plum jam with nuts: video

According to the recipe that we want to offer you, the jam is cooked very simply and does not require any large quantity time. You can cook it casually while doing something else. Since the berries are gradually soaked in syrup, the plum halves remain whole and translucent, and the syrup itself becomes quite thick, with a pleasant rich color. For this jam you will need:

1 kg plums;
1.3 kg sugar;
100-150 g of water.

First, syrup is prepared from water and granulated sugar. As soon as it thickens a little, pour it over prepared pitted plums and leave for several hours. During this time period, you can do other important things. After this, the jam is put back on the fire, brought to a boil, cooked for 2-3 minutes and turned off again. The procedure should be repeated twice more, and the third time you need to bring the dessert to readiness. After this, the yummy food is poured into sterile jars and rolled up.

Inventive housewives are constantly improving classic recipes. After all, cooking is a real creative process, as a result of which new masterpieces appear from time to time. One of these new products that managed to gain popularity was plum jam with the addition of cocoa.

Many families loved this dessert and became a highlight. winter table. Finished product It turns out not cloying, with unexpected flavor accents. To make this jam you will need:

2 kg plums;
1 kg sugar;
40 g cocoa powder;
10 g vanillin.

Plum pieces are covered with half the amount of sugar and wait until a lot of juice is released. After this, add the remaining granulated sugar, vanillin and cocoa. The contents of the pan are mixed, put on fire, brought to a boil, reduce the flame and cook with constant stirring for 50-60 minutes.

On a note! You need to mix the jam very carefully, trying not to crush the berry slices. Then the dessert will not only be tasty, but also beautiful to look at.

The finished product is poured into prepared jars and hermetically sealed. It is better for the jam to cool slowly; to do this, wrap it up.

This delicate dessert goes well with baked goods, it can be added to ice cream, eaten with cheesecakes and pancakes. Once you make this jam once, it will become a frequent guest on your table. The cooking recipe is not particularly complicated, the main thing is to choose the right ingredients.

Blue and red varieties of plums go best with chocolate than others. You can take the chocolate that you prefer; it can be either bitter or milky. The difference between them is the amount of sugar. As an experiment, it is permissible to use both types of chocolate at the same time. In order to prepare such a delicious dish, you need to stock up in advance:

1 kg plums;
600-700 g granulated sugar;
100 gram chocolate bar.

Seedless berries are cut into small cubes and placed in a saucepan. Sugar goes there too. The mixture is cooked for about 30 minutes with constant stirring. Any foam that appears must be removed. When the syrup acquires a ruby hue, you can add chocolate, which is previously broken into slices. If you want a richer chocolate flavor, you can increase the amount of this ingredient.

Continue stirring the dessert until it boils. The chocolate should be completely dissolved by this time. Once opened, this delicacy can be stored for no more than a month in the refrigerator. If the jars are sealed tightly and stored in the basement, the jam can be stored throughout the winter if you do not eat it first.

The jam made from yellow plum- cherry plums. Grapes help make the taste even more refined. This dessert absorbs the aroma and colors of summer, and it is not difficult to prepare. To create a treat you will need:

1 kg yellow plum;
1 kg of grapes;
2 kg sugar.

The cherry plum is pre-cut into slices. You will need to remove the seeds from the grapes, but it is better to use sultana varieties without seeds. After this, the berries are mixed and covered with granulated sugar. As soon as the plums and grapes release juice, transfer the mass to a saucepan and put on fire. As soon as the jam boils, you need to remove the foam and immediately turn off the flame.

After the fruit in the syrup has cooled, the procedure is repeated. The boiled dessert is kept on the fire for 5-10 minutes, after which it is poured into jars and rolled up. You can store such a blank on an insulated loggia or in the basement. In winter, it is very pleasant to drink tea with this delicious jam, or take one jar with you when going on a visit.

In addition to the proposed recipes, there are many others. When cooking plum jam, you can add lemon, orange, apples, mint, and cardamom. Try new combinations and maybe you will be able to create another one popular recipe, which other housewives will share with each other.

Plum jam is my favorite since childhood. It is very aromatic, with a pleasant sourness. I suggest you don’t put it off and make plum jam today. I will write 6 recipes, using which you will get a very tasty preparation for the winter. You can make jam from plums with or without seeds, make thick jam or a royal dessert - chocolate covered plum.

Add cinnamon, cloves, ginger, vanilla, orange or lemon zest to plum jam and get new option on a familiar topic. You can also add nuts to the jam 5 minutes before it is ready - almonds, hazelnuts, walnuts.

Don’t forget, like any other preserved food, hot jam should be placed in sterilized jars and sealed with sterilized lids. It is imperative to remove the foam from the jam! It is because of foam or poorly sterilized jars that jam can turn sour. Jam with enough sugar can be stored at room temperature, only in a dark place. If you add little sugar, store it in the cold.

Also pay attention to banks. They must be intact, without chips or cracks. At the bottom, look at the year of manufacture of the can - it should not be older than 5 years. Otherwise, there is a big risk that the bank will burst.

Plum jam with chocolate or cocoa is very popular. And for good reason. Because it's very delicious dessert, which you spread on bread and enjoy. And the base of this dessert is natural - plum.

Ingredients:

plums - 1 kg
sugar - 600 gr.
water - 300 ml
cocoa powder - 50 gr.
dark chocolate without additives - 100 gr.
butter - 50 gr.
orange - 1 pc. (only the zest will be needed)

Plum jam with chocolate - preparation:

1.Take a kilogram of plums along with the pit. Wash them and cut them into 4 parts, remove the pit.

2.Pour water into a saucepan and add sugar. Let the syrup boil. When the mixture boils, the sugar has completely dissolved, pour the boiling syrup over the prepared fruits and leave to steep for 15 minutes.

4.After five minutes of cooking, add butter, cut into pieces, and chocolate, broken into squares, to the plum. Sift the cocoa through a sieve so that it does not form lumps in the jam. Remove the zest from the orange (the thin top orange layer) and also add it to the dessert. Mix everything well so that the butter and chocolate melt and the cocoa dissolves well. Cook the jam for another 3-5 minutes. The skin of the plums should wrinkle, and the fruit itself should become soft, but not falling apart.

5. Pour the finished chocolate plum jam into sterilized jars and immediately screw on the lids. This delicious dessert is ready. Be careful not to eat it right away, leave it for the winter.

Finger-licking plum jam with cocoa and vanilla

In the previous recipe, I wrote how to make the “plum in chocolate” dessert. In it, pieces of plums remained intact and floated in chocolate sauce. In this recipe, the jam is given a homogeneous structure, like jam. Accordingly, it can be spread on bread instead of store-bought sweet paste. It turns out very tasty. Not yet in this recipe butter and chocolate, only cocoa is additionally used.

Ingredients:

plums - 1 kg (peeled)
sugar - 500 gr.
cocoa powder - 70 gr.
vanilla sugar- 10 gr. (optional)

Cooking method:

1. Wash the plums, cut them into halves and remove the pits. Place plums in a pan, weigh them (weigh the pan first) and add sugar in a 2:1 ratio. Also add cocoa and vanilla sugar if using. Stir.

The amount of sugar may vary depending on the sweetness of the plums.

2.Place on slow fire“Nutella” and, stirring constantly, bring to a boil. The plum will gradually begin to release juice and the sugar will dissolve. If you do not stir the jam for the first 5-7 minutes, the sugar will not dissolve, but will caramelize and the jam will burn. Therefore, do not go anywhere and stir until it boils.

3.After boiling, cook the jam for 15 minutes. During this time, sugar and cocoa will completely dissolve, the plum will soften, and the syrup will thicken.

3.Remove the jam from the heat and puree it using a blender.

4.Put the resulting mass on low heat and simmer until thick. The cooking time will depend on the diameter of the pan (the wider the pan, the faster the liquid will evaporate), and on the number of drains. This may take 20 minutes or 1 hour. The readiness of the jam is checked on an ice saucer. Place the saucer in the freezer in advance and let it cool well. Drop a little jam onto a cold saucer and swirl. If the plum does not flow and retains its shape, then the dessert is ready.

To speed up the process, take dishes with the largest possible diameter. If desired, 5 minutes before readiness, you can add any nuts chopped in a blender to the jam.

5. While hot, pour the plum-chocolate jam into sterilized jars and seal with sterile lids. The dessert is ready, just let it cool at room temperature and put it in a dark place for further storage.

When the jam cools, it will become even thicker.

The most delicious recipe for plum jam with oranges and nuts

This unusual jam from plums, as the title suggests. It turns out very aromatic and tasty, a royal dessert.

Ingredients:

plums - 1.5 kg
sugar - 1 kg
orange - 2 pcs.
walnuts - 1 tbsp.
vanilla sugar - 15 gr.

Cooking method:

1. This jam will not be whole pieces, but will have a homogeneous jam-like consistency so that the plums and oranges mix well. Chop the walnuts with a knife so that there are small pieces. You shouldn’t crush it too much; you should feel the nuts. Wash the plums, cut them in half and remove the pit. Oranges need to be thoroughly washed with a brush to remove what they are smeared with for more long-term storage.

2. Cut the oranges into 4-6 parts and pass through a meat grinder along with the peel. Also grind the plums with a meat grinder.

3. To cook this jam, you definitely need a pan with a thick bottom, otherwise the dessert may burn. Pour plums and oranges into a saucepan, add sugar and vanilla sugar and mix well. Place over medium heat, cover and bring to a boil. Then reduce the heat to low and cook the jam for 45 minutes. During this time, the sweetness will become a beautiful burgundy color.

During cooking, plum jam needs to be stirred from time to time. Cook covered to avoid splattering.

3.After 45 minutes, add chopped nuts to the jam, stir and continue cooking for another 20 minutes. At this point the jam will be ready, all that remains is to preserve it in jars.

You can optionally add cinnamon (instead of vanilla), ginger, raisins, and almonds to this jam. Additives are all made according to taste and desire.

4.When the jam is cooked, place it in sterilized jars and seal with sterile lids. Turn the jars over and cover with a towel. Let the jam cool, then put it in a dark and dry place.

Plum jam with pits in thick syrup - a simple recipe

In this jam, the plums remain intact, not falling apart, not cracked. The bones are not removed. To ensure that the plums are well soaked in syrup, and the syrup itself is thick, the jam is cooked in several batches, over more than one day. But the result will be gorgeous: and appearance dessert, and the taste will delight.

Ingredients:

plums - 1 kg
sugar - 800 gr
water - 400 ml

Plum jam - how to make it:

1. Wash the plums and pierce them in two or three places with a fork. This is necessary so that the skin does not crack during cooking, the juice comes out easily, and the syrup goes into the fruit.

2.Make the syrup. To do this, boil water and add sugar to the boiling water. Stirring again, bring to a boil. The sugar should all dissolve. Boil the syrup for 3 minutes, then carefully add whole plums into it. Wait until it boils and turn it off immediately. Let the jam sit for about 4-5 hours so that the plums are saturated with syrup.

Do not leave the jam for more than 6 hours the first time. The plums are still raw, so the sweetness may turn sour.

3.Put the jam on the stove a second time. Bring to a boil and cook for 5 minutes. Set aside again and let it brew for several hours. Or wait until it cools completely. For the third time, cook the jam for 5-7 minutes after boiling. Check for doneness. To do this, drop the syrup on a saucer; it should not spread, the drop will hold its shape.

If your jam turns out to be too liquid, you can leave it to cool and cook it a fourth time for another 5 minutes.

4.Immediately after cooking, the boiling jam should be poured into sterilized jars and hermetically sealed with lids. Turn over and let cool. We just have to wait until winter to devour this deliciousness.

Candied plum jam according to an old recipe

This jam is not cooked in the usual way. The plum retains its shape, the pieces remain dense, and the syrup is quite thick. This happens because the syrup is boiled separately. Read step by step recipe and just repeat.

Ingredients:

plums - 900 gr. (weight without pits)
sugar - 900 gr.
water - 300 ml

Cooking method:

1.Rinse the plums well, cut them in half and remove the pits. Place fruit halves in a bowl. Weigh the peeled plums and take the same amount of sugar. You need to make syrup from sugar. Pour water into a saucepan and add sugar. Just do it in this order: first water, then sugar. Place the syrup on the fire, stirring occasionally, bring to a boil and cook for 1 minute.

2. Turn off the gas under the syrup and pour the peeled plum into it. Shake the pan to mix the plums and syrup. Cover with a lid and leave for 1 day.

3.The next day, remove the plum from the syrup with a slotted spoon. Boil the syrup again, turn off the heat and immediately add the fruits to it. Cover the plum jam with a lid and leave for 12 hours.

4.After 12 hours, remove the plum again, bring the syrup to a boil and put the fruit in it. Turn off the heat and leave the plum to soak in the syrup for 6 hours.

5.After 6 hours, remove the plums with a slotted spoon and place on a sieve. Boil the syrup over high heat, then turn the heat to minimum and boil the syrup for 10 minutes. Next, add the plum to the syrup and bring the jam to a boil. There is no need to increase the heat! The plum should boil over low heat.

6.When the jam boils, it must be placed in sterilized jars and closed with lids, which must be kept in boiling water until preservation.

7. Turn the jars over and check that the lid is screwed on tightly. Let the jam cool and you can store it. The plums in this jam are not softened, dense, and the ruby syrup is transparent.

Thick plum jam without gelatin

The jam will have an almost uniform structure. Since the plums are passed through a meat grinder, small pieces fruits may occur. Jam is thicker in structure than preserves because it takes longer to boil.

Ingredients:

plums - 1 kg (weight without pits)
sugar - 800 gr.

How to make plum jam:

1. Wash the plums and remove pits. This can be done in any convenient way, since there is no need to preserve beautiful pieces of fruit.

2.Pass the plums through a meat grinder. Add sugar to the resulting mass and stir. Cover the “raw” jam with a lid and leave for 2-3 hours so that the sugar dissolves in the juice.

3.Put the plum puree on the fire and bring to a boil, stirring. Remove all foam that appears on the surface. After boiling, turn the heat to low and cook for 20 minutes.

4.Turn off the heat and let the jam cool completely. This may take 2 hours. Or you can leave it overnight. Then boil the dessert for another 20 minutes and cool again. And for the third time, boil the jam for 20 minutes.

4.Pour the hot jam into sterilized jars and screw on the lids. Let the sweets cool in this form and store them in storage.

I really love plum jam. I think you too. And according to these recipes you will get a very tasty delicacy, aromatic, with a beautiful rich color. Cook and live sweetly! And also don’t forget to pickle the cucumbers for the winter so that you can crunch them to your heart’s content later.

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Fragrant delicious jam Plums are an indispensable preparation for the winter: plain with or without seeds, with cinnamon, mint or orange!

In this version we offer a base - plum, dilute a small amount citrus - orange. The result is amazing - sweet and sour jam with notes of aromatic orange. Like any jam, plum-orange jam is perfect for tea, pancakes, cheesecakes, and pancakes.

plums – 550 g;
sugar – 500 g;
orange – ½ part.

We sort through the plums, discarding those that are spoiled, wrinkled, or with dark spots. We wash the selected plums in cool water and dry them slightly. kitchen towel or a paper napkin.

We divide each plum into two equal halves, first tearing off the tails, and also removing the seeds.

Now cut each half of the plum lengthwise into two more equal halves. We do this with all plums.

Transfer all the prepared plums to a saucepan or pan with thick walls. Take half an orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. Place the orange in a saucepan with the plums.

We add granulated sugar so as not to miscalculate the quantity, the day before we weigh the total amount of peeled plums and oranges, for a total mass of 550 g we take half a kilogram of granulated sugar. Mix all the contents of the saucepan, leave for 2.5-3 hours completely undisturbed, so that the plum and orange give up all their juice and the sugar completely dissolves in it.

After the specified time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or spices; cinnamon will taste good.

Place the saucepan on the stove and cook our jam for 35-45 minutes. Remove any foam that will definitely form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.

After 45 minutes of cooking, the plums and oranges were sufficiently saturated with syrup. Remove the hot jam from the stove.

We prepare jars for sealing in advance - wash them thoroughly with soda, sterilize them in any way, keep the lids in boiling water for three minutes. Fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turning the jar upside down and wrapping the workpiece in a warm blanket. We store the plum and orange jam in a cool room, pour the remainder immediately into a beautiful bowl, cool and serve for tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to make plum jam as a fragrant and delicious preparation for the winter. It is worth noting that the plum jam recipe is not complicated, even a novice housewife can master it. This is a recipe for plum jam for the winter with seeds.

Plum with pit 1.5 kg
Purified water 400 ml
Granulated sugar 1.5 kg

Before you start making jam, you need to sort out the plums. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in the jar.

After the drain has been sorted out and washed with running water, you will need to fill it sugar syrup. It’s easy to make the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.

Boil the cooled plum until it boils and immediately turn off the heat in the oven. Let cool for 5-7 hours. There should be 3 such stages; each time you need to bring the plum to a boil and cool.

After boiling the plum, place it a third time in pre-washed and sterilized jars and seal with lids. From the norm of plum you should get 2 jars of 500 ml each. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the pit.

Recipe 3: pitted plum jam in a slow cooker

We present to your attention a simple recipe for jam with pitted plums - with step by step instructions and photo. In addition, we will cook the plum delicacy in a slow cooker - with such a “miracle saucepan” the cooking process will be as quick and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.

plum fruits – 1.5 kg
sugar – 1 kg
cinnamon – 2 sticks

Wash the plums, remove the seeds and cut into slices.

Pour the chopped plums into the multicooker bowl and add sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.

Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Don't forget to stir after the specified time.

To grind the mass we use an immersion blender.

We set the “Multi-cook” (or “Stewing”) program to a temperature of 90 degrees and cook for another hour. When the signal sounds, immediately pour the jam into jars sterilized over steam.

Roll up with clean lids and place under a warm blanket or towel. After the jars of plum jam have cooled, we put them in the pantry for storage. A delicious and fragrant dessert is ready for tea!

Recipe 4: how to cook plum jam with cocoa in a bread machine

Plum jam with cocoa or chocolate-plum jam is truly an original and very tasty dessert. The bright plum sourness and chocolate taste just drive you crazy. It's quite difficult to resist.

Plum – 1 kg
Cocoa powder - 3 tbsp. l.
Granulated sugar – 1 kg

We select ripe fruits for jam, without visible damage. Rinse the plum in cool water. Let the excess liquid drain.

I had a very ripe plum, so I also completely removed the skin from it. But this is not at all necessary.

Transfer the prepared plums to the bread machine container.

To prepare, you can use a suitable bowl or pan, and cook the jam over low heat on the stove until thickened, stirring occasionally and skimming off the foam.

Sprinkle the plums with the required amount of granulated sugar according to the recipe.

Now add cocoa powder. If you want a richer chocolate taste, you can add a little more cocoa.

If you are preparing jam on the stove, then it is better to add cocoa 5-10 minutes after the jam boils, when you have removed most of the foam.

Place the container in the bread machine.

We install the appropriate program on your model. For me this is mode No. 9 “Jam”. The jam will take one hour and twenty minutes to prepare.

We have enough time to prepare containers for storing jam. Glass jars must be washed thoroughly using baking soda, rinse. Then sterilize in any way available to you. Directly sterilizing the containers should be done shortly before the end of cooking the jam, so that the jars are hot before pouring.

After the allotted time, 1 hour 20 minutes, remove the container from the bread maker, pour the finished hot jam into jars. Using a seaming wrench, seal it.

We wrap the jars in a blanket and leave them in this state until they cool completely. Cooled jam can be stored in a cool place.

Plum jam in chocolate made from plums with cocoa is ready!

A very original plum jam with a rich chocolate taste will conquer even those who are skeptical about various culinary experiments.

Recipe 5, step by step: seedless plum jam for the winter

Experienced housewives probably know how to make plum jam. Therefore, this recipe for plum jam with step by step photos will be a lifesaver for many novice housewives who have not yet tried to prepare this dessert with their own hands.

Our step-by-step recipe with photos will help you prepare healthy and delicious plum jam at home.

plum - 1 kg
sugar - 1 kg

Let's take it necessary ingredients to prepare plum jam and place on the table. It is best to start cooking this jam in the evening. Why will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they don’t end up turning into jam. Wash the plum thoroughly.

Using a knife, cut the washed plums into several pieces and carefully remove the pit, because this will make the jam more enjoyable to eat.

Now it's time to prepare the syrup. To do this, mix sugar with half a glass of water and put it on the stove. The fire should be low so that the sugar does not burn.

After preparing the syrup, pour it over the chopped plums and leave to brew for several hours. During this time, the plum should release enough juice.

Now turn on the stove again, put the plums and syrup on high heat and bring the mixture to a boil. After the plums have boiled, let them cool and let them sit for 9 hours, or better yet, overnight. Here you need as much time as possible for the plum to absorb enough syrup.

In the morning we begin further preparation of jam. Place the plums on the fire again and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third day, put it back on the fire and cook until the drop begins to stretch. Mix the jam and pour it into a jar until you want something delicious.

Recipe 6: plum jam with almonds (step-by-step photos)

Plums 1 kg
Sugar 1 kg
Water 1200 ml
Soda 1.5 tablespoon
Almonds 200 g
Cloves 5-10 pcs.
Cinnamon 0.3 teaspoon

Rinse the plums and remove the pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a saucepan. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.

After 4 hours, drain the water. Rinse the plums in clean running water. Pour boiling water over almonds for 1 minute, drain. Pour boiling water again. Let stand for 10 minutes. Drain the water. After which the nuts will be easily peeled.

Place one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into the pan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup completely hides the plums. Remove from heat and leave for 8 hours. Then bring to a boil over moderate heat and remove again for 8 hours. On the third day, cook until done. Add cloves and cinnamon.

Sterilize the jars and boil the lids. Place the jam into jars and seal using a seaming machine. Cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: delicious plum jam for the winter with mint

Plum 1 kg
Sugar 0.5 kg
Orange 1 piece
Fresh mint 3 sprigs

Remove the pit from the plums. Cut the plums into quarters.

Add sugar, cover and leave overnight.

The plums should give juice. Stir a couple of times during this time.

Place the plums in a colander and allow the resulting juice to drain.

Pour the juice into a saucepan.

Bring to a boil and let simmer for 20 minutes until the syrup begins to caramelize.

Remove the zest from the orange in a thin layer and squeeze out the juice. Return the plums to the syrup, adding orange zest, half a squeezed orange and the juice of half an orange.

Cook over low heat until tender or desired consistency. You can check the readiness of the jam by dropping a drop of hot jam onto a saucer that has been chilled in the freezer. If the drop does not spread, then the jam is ready.

At the very end of cooking, add fresh mint, stir and cook for a couple more minutes. Pour the hot jam into sterilized jars (you can add pieces of zest and mint sprigs), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon appetit!

Recipe 8, simple: homemade plum jam

Red sour plum 1.3 kg
Sugar 800 g

Wash the plums thoroughly.

Then there are options: 1) make jam from whole plums, I love this jam, but my youngest son won’t appreciate it, so, 2) cut the plums in half and remove the pits, 3) remove both the pits and peel - this will give you a sweeter and more uniform jam.

I decided to make a tart and sour jam, so I went along the 2nd route, cutting out the seeds and saving the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours so that the plum releases more juice.

Place on low heat and start heating while stirring. Don't let the granulated sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir until the granulated sugar is completely dissolved. Foam begins to form.

The jam has boiled, there is a lot of foam, reduce the heat to low and remove the foam. After boiling, you need to cook the jam for about 15 minutes; if you cook for 30-40 minutes, the jam will be thicker, but the color will become darker.

All foam was removed. Turn off the heat and let it cool slightly.

Pour into sterilized jars, cover with a blanket and leave until completely cool.

Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.

Recipe 9: five-minute jam from plums in halves

The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don’t need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.

1 kg plums (Hungarian variety);
1 kg sugar;
0.5 cups of water (250 ml glass).

Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until cool so that the plums release their juice.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil it in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to fill with syrup and the syrup to thicken.

Makes approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. Jars can be sterilized in the microwave (pour 1 cm of water into the bottom of the jar and turn on for 2-3 minutes at maximum power), or steam bath(a saucepan with boiling water and a sieve), or in the oven, whichever is more convenient. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars over and leave until completely cool.

Delicious jam from plum halves in five-minute jelly is ready.

Recipe 10: plum jam with apples (with photos step by step)

Very tasty and fragrant jam It is made from sweet apples and sweet and sour plums. In addition to the fact that apple and plum jam will have an incredibly beautiful color and will be pleasant not only to eat, but also to put on festive table in the form of a dessert, it turns out to be very aromatic and not cloying.

Apples and plums can be prepared with a small amount of sugar, which is also a definite plus. It can be used for filling pies and other desserts; it can be used to prepare compote, jelly or fruit jelly. Making jam usually takes a long time, but I suggest the simplest and most quick way, which will not require much effort from you. For more aroma, you can add a little vanilla, cloves or cinnamon to the bowl with jam and you can achieve a completely new, unique aroma.

Plums - 1 kg;
Apples - 1 kg;
Sugar - 1 kg;
Water - 1 glass.

We choose ripe, fleshy plums. We wash and remove spoiled or very overripe ones.

Place the plums in a colander and rinse under running water.

Remove the seeds and place in a convenient container.

Wash the apples, peel and remove the seeds.

It is best to cut the apples into slices, but you can also cut them into thin slices.

Try to choose a container where all the fruit will fit freely and it will be convenient for you to make jam. Add a glass of water to the apples and plums and heat over medium heat. Cover the pan with a lid to steam thoroughly. After this, you can add sugar to the plum and apple jam and mix well.

Cook the jam until it is ready - the fruit should be transparent.

Immediately place hot into jars and seal.

Important: do not forget to turn the jars upside down; it is not necessary to wrap them up.

Store the finished chilled jam in a cool place. As soon as the jam has cooled, it can be served.

It stores well and retains its unusual aroma. Bon appetit!

Continuing preparations for the winter, we move on to cooking plum jam. Plums different varieties grow among all self-respecting summer residents. Once you've eaten your fill, it's time to make some simple jam or turn it into a delicious dessert. There are not too many cooking recipes in my notebook.

But each of them has been tested over the years. Choose any one you like, collect the plums and start harvesting.

How to make delicious plum jam for the winter

For cooking tasty treat Any type of plum is suitable - yellow, white, prune, cherry plum, Hungarian, round, it all depends on your taste preferences.

Removing the core is not a necessary condition, but most housewives prefer to prepare the winter delicacy without seeds. Agree, it’s not very pleasant to “spit” among guests, and your family won’t approve. Therefore, you will have to work a little, although getting the pits out of plums is not too difficult.

If you like to experiment, try diversifying the taste of the dessert by adding walnuts, apples, oranges, cinnamon, and apricots.

Plum in chocolate

Make a dessert with cocoa. Remember the famous candies “Prunes in chocolate”? Very reminiscent.

The only drawback of jam is that it does not last long. Will have to eat it within 6 months, but considering unusual taste, it won't be difficult.

Take:

Plums, preferably the dark variety – a kilogram.
Sugar – 500 gr.
Cocoa powder – 200 gr.

How to make unusual jam:

Remove the seeds from the fruits, chop finely (you can use a blender, but it’s better if they remain large pieces fruit).
Add half the granulated sugar and place on the stove.
Mix the remaining sugar with cocoa.
When the dessert boils, gradually, in portions, add sugar cocoa. Stir the mixture well each time.
Cook for 15-20 minutes. Bring to a high boil, remove from heat and immediately fill the jars. Twist it, wait for it to cool, and put it in the pantry.

Five-minute jam from pitted plums

Traditionally, we try to preserve vitamins through less heat treatment of fruits. Cooking five minutes is not much different from preparing dessert from other fruits. Advice: select plums that are not too overripe, otherwise they will boil and you risk getting jam.

You will need:

Plum – 2 kg.
Sugar - kilogram.
Vanillin – 10 gr.

Recipe:

Cook in three steps. Wash the fruit, halve it, and remove the seeds.
Cover the slices with sugar, leave to infuse for several hours and release the juice. The time depends on the juiciness of the fruit.
Let it cook. After boiling, reduce the heat and cook the slices for 5 minutes.
Remove from stove. Leave to cool.
Re-cook by returning to the boil and cooking for five minutes.
When the jam has cooled, cook in last time. At the end, boil strongly, turn off.
Fill sterile jars and seal. After cooling, move it to the pantry or cellar.

Classic jam recipe - video

Delicious plum jam for the winter in slices

Transparent syrup in which the slices float beautifully. For this, you can try and work hard to remove the seeds. Hungarian plums or similar varieties of plums are ideal for cooking.

Required:

Sugar and plums of any kind - one kilogram (for sour fruits, it is allowed to increase the amount of sand to 1.3 kg).
Water - half a glass.

How to make delicious jam:

Put the overripe and soft fruits aside; they will be used for other plum preparations. Wash the plums and remove the seeds.
Fill the slices with sugar and do other things for 5-6 hours.
Let the dessert cook. After boiling, note the time. Cook the preparation for 40 minutes.
Check the readiness of the jam by dropping a drop onto a saucer. Place in jars, seal, and store for winter.

Thick plum jam with gelatin

This is not jam, although the syrup will be quite thick. But the delicacy is cooked in slices. More correctly, the jam should be called “plum in jelly.”

Sugar – 2 cups.
Plum – 1 kg.
Gelatin – 30 gr.

How to properly cook with gelatin:

Divide clean fruits into halves, remove the seeds. Divide the large halves into slices.
Sprinkle with sugar. If you take instant gelatin, do not soak it, just add it along with sand.
The contents must sit to release the juice. This will take several hours.
Let it cook. After boiling, immediately turn off and fill the jars. In the long run heat treatment This recipe does not require plums. But be sure to sterilize the jars themselves.
Roll up, turn over, wait to cool.

Seedless jam in a slow cooker with cinnamon

Prepare any jam, with or without seeds, the cooking process remains the same. I warn you, the dessert turns out liquid.

Required:

Plums – 1 kg.
Cinnamon stick.
Granulated sugar – 500 gr.

Step-by-step preparation:

Remove the seeds from the fruit and measure out the sugar. Place in a bowl and stir the contents thoroughly.
Do not start cooking for about 15 minutes to allow the plums to release their juice. Add chopped cinnamon.
Then cover the lid and cook for 40 minutes, setting the “Stew” or “Jam” mode.
Halfway through cooking, open the lid and stir.
Distribute the finished treat into jars.

To the collection of your recipes

Yellow plum jam with orange

White and yellow plums, including cherry plums, are better suited for making orange jam.

Oranges – 500 gr.
Granulated sugar – 1.5 kg.
Plum – 1.5 kg.

How to cook:

Remove the cores from the plums.
Wash the orange, cut it directly with the zest into small pieces (you come across some seeds, select them). Blend into a paste with a blender.
Combine plums with orange puree and add sugar.
After 30 minutes, send to cook. Bring the mixture to a boil over high heat, then reduce and continue cooking for 5-10 minutes.
Skim off the foam and let it boil vigorously. Turn off and distribute into jars. Roll it up, cool it, put it in the cellar or pantry.

Plum jam with walnuts and cognac

Unusual nutty taste pleasant sourness, the subtle aroma of cognac will make the dessert incredibly tasty. Cook from any plum, but black plums will turn out watery. You can balance the consistency by simply increasing the amount of nuts.

Take:

Fruits – 1 kg.
Walnuts, shelled – 200 gr.
Cognac – 2-3 large spoons.
Water – ½ cup.
Sugar – 4 cups.

Recipe:

Divide clean plums into halves, remove the middle.
Place in a cooking container, add water and bring to a boil.
Add granulated sugar and crushed nuts (mix them into pieces and crumbs).
When the mixture boils, cook for 20 minutes, skimming off the foam.
Turn off the burner and leave it with the lid open for 10 minutes, allowing it to cool slightly.
Pour in the cognac. Distribute into jars while hot and roll up.

Assorted plums and apples

A fragrant delicacy is obtained by cooking plum jam with sweet apples.

You will need:

Apples and plums - one kilogram each.
Sugar – 800 gr.
Citric acid - half a small spoon.
Water – 100 ml.

Wash the fruit, cut into pieces, remove seeds and seeds. Place in a bowl.
Pour granulated sugar into boiling water, stir and add fruit slices.
Bring to a boil. Skimming off the foam, cook for 10 minutes. Remove from the burner and leave to steep for 3-4 hours.
Put it back to cook. After boiling, cook for 10 minutes, add citric acid.
Continue cooking for another 5 minutes. then turn off, pour and seal.

Chocolate plum jam with cocoa

Video recipe for plum dessert for the winter. If you don’t feel confident, repeat the author’s actions and everything will work out. Good luck with your preparations.